Lunch | Vegetarian

Creamy wild rocket risotto

A great vegetarian lunch for your cells, immune system, bones and sinews

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Creamy wild rocket risotto recipe

Serves:

4

Preparation:

10 Mins

Cooking:

30 Mins

High FODMAP:

Yes

Allergens:

Sulphur dioxide, Milk, Lactose, Celery, Gluten, Sulphur dioxide

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What are the health benefits of Creamy wild rocket risotto?

A great vegetarian lunch for your cells, immune system, bones and sinews

Ingredients

Method

Ingredients

400g Arborio rice

75g unsalted butter

250g/2 onions, peeled and chopped

60g freshly grated parmesan

50g wild rocket, roughly chopped

Salt and pepper to taste

45ml/3 tbsp single cream

1 litre vegetable stock, kept simmering (20g/2 x stock cubes)

120ml white wine

More about these ingredients

Method

1) Melt half the butter in a large pan and fry the onion until soft, then add the rice and stir thoroughly until opaque and sizzling.

2) Add the wine and allow it to evaporate for 1-2 minutes.

3) Add in a ladle of stock. Over a medium heat, keep stirring until the liquid has all been absorbed, then continue to add the hot stock a ladleful at a time.

4) When the rice is cooked, add the rocket, cream, remaining butter and Parmesan.

5) Season to taste, stir again and cover. Leave to rest for 2 minutes before serving.